These rustic homemade egg noodles are simple, comforting, and made with just a few pantry staples. Perfect for soups, casseroles, or buttery side dishes, they’re soft, hearty, and far better than store-bought.

Ingredients

2 cups all-purpose flour
1 teaspoon fine sea salt
1 large egg + 1 large egg yolk
⅓ to ½ cup water, as needed

Instructions

1. Make the Dough

In a large mixing bowl, whisk together the flour and salt. Add the egg, egg yolk, and ¼ cup water. Stir with a fork or wooden spoon until the mixture starts to come together into a rough dough.
Add more water, 1 tablespoon at a time, until the dough is soft, slightly sticky, and holds together.

2. Knead the Dough

Transfer the dough to a lightly floured surface. Knead for 1–2 minutes until it forms a cohesive, soft, and slightly tacky dough ball. It doesn’t need to be perfectly smooth—just well mixed and not overly sticky.

3. Roll and Cut

Dust the surface and the dough with flour. Roll the dough out evenly to your preferred thickness (¼” to ⅛” works best for hearty noodles).
Lightly flour the top again, then use a sharp knife or pizza cutter to slice into noodles—about 3 inches long and ½ inch wide is a good starting size.
Gently toss the noodles with a bit more flour to keep them from sticking together.

4. Cook

Bring a pot of salted water or broth to a boil. Add noodles and cook for 2–3 minutes or until tender (timing depends on thickness).
Drain and serve immediately, or add straight to soups and stews while cooking.

Why You’ll Love This Recipe

Only 4 ingredients—easy and accessible
No special tools needed—just a rolling pin and a knife
Customizable thickness and size
Quick to cook—ready in just a few minutes
Freezer-friendly for easy make-ahead meals

Tips

Flour everything: Keep your surface and noodles lightly floured to avoid sticking.
Rest the dough: For more elastic dough, let it rest 10–15 minutes before rolling.
Cut evenly: Try to keep noodles roughly the same thickness so they cook evenly.
Use broth: Cooking the noodles in broth adds extra flavor, especially for soups.

Variations and Substitutions

Add herbs: Mix in dried parsley or thyme to the dough for extra flavor.
Use whole wheat flour: Swap in up to 1 cup for a more rustic, hearty noodle.
Vegan version: Replace egg with ¼ cup water and 1 Tbsp olive oil (texture will differ slightly).
Make it richer: Use two whole eggs instead of one egg + yolk for a firmer bite.

FAQs

Can I make these noodles ahead of time?
Yes. Let the cut noodles air-dry for an hour, then store in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.

Do I need a pasta machine?
Not at all. A rolling pin and knife or pizza cutter work perfectly.

Can I use these noodles in soup?
Absolutely. You can cook them directly in the soup during the last few minutes of simmering.

Serving and Suggestions

Toss with butter and fresh herbs for a simple side
Serve under beef stew, stroganoff, or chicken and gravy
Add to chicken noodle soup or broth-based vegetable soup
Layer with sauce and cheese in a rustic noodle casserole